Sunday, 30 March 2014

Salted caramel chocolate tartlets

Salted caramel chocolate tartlets were delicious. Although preparation, especially of the dough, was a bit time consuming you wouldn't be sorry. Baked tartlet shells were perfect plain, topped with caramel just divine. Original recipe comes form this web site . Following this recipe I have skipped one layer, I haven't put ganache on top as I though caramel is enough. I would truly recommend salted caramel chocolate tartlets to everybody.

Ingredients for dough - 24 mini tartlets:

115g butter

100g sugar

1 egg

1/2 tsp salt

1/2 tsp vanilla extract

140g flour

50g cocoa powder

Beat the butter and sugar until smooth in the stand mixer with paddle attachment. Add the egg, salt, vanilla and beat again until smooth.

In separate bowl sift the flour and cocoa powder.

Add the dry ingredients into the creamed butter.

Shape the batter into a disc warp it int cling film and put into a freezer for about 1 hour to chill.

In a meantime grease the mini muffin tin.

Preheat the oven to 180.

Remove the batter form the freezer. Pinch of a pieces of dough and form into about 2 cm balls. Place each ball in muffin tin cup. With your thumb press the dough down in the centre.

Bake the tartlets for 10 - 15 minutes. The dough will rise while being baked. When removed form oven leave it to cool down for a few minutes, then press the dough again. When it is completely cooled down remove tartlets form the tin, sharp knife is helpful.

Transfer the tartlets into a plate and prepare the caramel. Instead of making caramel form the scratch I have melted soft, butter caramels.

Ingredients for caramel filling:

115g soft, butter caramels

60 ml cream

pinch of slat

rock salt for decoration

Place the caramels in the sauce pan, pour in the cream, add the salt. Heat them up stirring occasionally until turn into soft creamy mixture.